Question about Baby Back Ribs

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karend

Newbie
Original poster
Mar 10, 2017
2
10
Hi Everyone,

     I am new to this group and there is so much great information. I need help.

Tomorrow night I am having people over, I bought 3 racks of baby backs and have an electric smoker.

My question is should I use the 3-2-1 method? I have read several posts and some say to use the 3-2-1 and some say the 2-2-1 method. I am so confused of what I should do. And if I since I have 3 racks will it take more time?

Any advice would be very very appreciated. Thank you so much...

Karen
 
Use the 3-2-1. At 250-275 degrees and you should be fine. Good luck! (think of the first number as the amount of smoke you're infusing....ribs can take the 3)
 
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Hello Karen and welcome to the group!

I'm gonna respectfully disagree with stickyFingers...IMO, if you do 3-2-1 baby back ribs, they'll be overcooked and mushy. 3-2-1 is for spare ribs...

For baby backs, the recommended numbers are 2-2-1 if you plan to foil them for a portion of the cook. Or, if you'd rather simplify the process, you could try unwrapped the whole way...just put the ribs in the smoker and let em roll "naked" until they are done. Should take in the neighborhood of 5 hours (only a guess...cook until they reach your desired color and tenderness).

I hope that helps...good luck, and let us know how it goes! Remember...we like pics! Thumbs Up

Red
 
Spareribs I'll usually cook about 6 hours, but baby backs are generally closer to 5. And that's in the 225 - 230 temp range. You'll be better off going by the toothpick or bend test vs the clock.
 
Hello Karen and welcome to the group!

I'm gonna respectfully disagree with stickyFingers...IMO, if you do 3-2-1 baby back ribs, they'll be overcooked and mushy. 3-2-1 is for spare ribs...

For baby backs, the recommended numbers are 2-2-1 if you plan to foil them for a portion of the cook. Or, if you'd rather simplify the process, you could try unwrapped the whole way...just put the ribs in the smoker and let em roll "naked" until they are done. Should take in the neighborhood of 5 hours (only a guess...cook until they reach your desired color and tenderness).

I hope that helps...good luck, and let us know how it goes! Remember...we like pics!
icon14.gif


Red
X2 on Red's commentary.  Spares are 3-2-1, if foiling:  babies are 2-2-1.  That said, I largely prefer not to foil, and cook to temp, bend, and toothpick probes, as there's plenty of rendered fat within that keeps them moist.  Especially if you put them in rib racks where the meaty/fatty end is up, and all the rendered goodness lets gravity do its thing.  The 5 and 6 hour should be a generality that's backed into for plate time if foiled, less than that if not.  Please, for the love of God, don't ruin your masterpiece and slather a bunch of sauce all over them --have sauce at the ready, allow those idiots who want it to portion the amounts they want onto their own plates, and sneer and mutter unintelligible insults at those idiots who do choose to insult your culinary prowess.   
ROTF.gif
 
What do you guys think about pulling the ribs a little early then basting with bbq sauce and carmelize on a hot grill?
I did that last run and they came out amazing.

r2
 
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What do you guys think about pulling the ribs a little early then basting with bbq sauce and carmelize on a hot grill?
I did that last run and they came out amazing.

r2

Nothing wrong with this technique. I've done glazed ribs myself some, although I prefer them dry with the sauce on the side. Mrs. Red likes em "wet" though...so I'll glaze them about half the time to keep the peace in my household...

Red
 
Nothing wrong with this technique. I've done glazed ribs myself some, although I prefer them dry with the sauce on the side. Mrs. Red likes em "wet" though...so I'll glaze them about half the time to keep the peace in my household...

Red

Yeah, my wife and kids want the ribs sauced...... So I sauce them.:redface:
 
What do you guys think about pulling the ribs a little early then basting with bbq sauce and carmelize on a hot grill?
I did that last run and they came out amazing.

r2
I don't think there's anything necessarily "wrong" with it, with a few clarifications.  One, where Red and I hail from in the old days, there was a large amount of skepticism of a place that served their meats already sauced:  it was construed as something being wrong with the meat, and there was something to hide.  There are many places in Oklahoma and Texas that, if you ask for sauce, you've just insulted the owner, the pitmaster, and you just sold yourself out as an outsider greenhorn.  Two, I'm a purist.  I like to taste the meat first, and then add sauce if I see fit.  Three plays into two, but I want to control the amount and type of sauce that I eat, but if it arrives pre-sauced, I don't have that ability.  There are numerous places who have really good sauces, with many having multiple sauces--by getting them dry, I can have individual ribs, each with different sauce if I so choose.  Lastly, too many slather sauce too early on in the process, and the sugar/corn syrup burns, rendering it inedible in my book.  White sugar and corn syrup for the uninitiated has a low burn temp, and what some may think is a great idea ends up tasting like burnt sugar by saucing too early in the process.  Bottom line in my eyes is to let me decide what and how much I choose to ingest:  don't make that decision for me.



You asked, and now I'm off my soap box and exiting stage left.....
 
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Hello Karen and Good morning. Great question and you got a variety of answers.

My experience in smoking Ribs is that Baby Back's need less time than Spares.

The 3-2-1 or the 2-2-1 are guidelines not an absolute. It all depends on several factors The meat first, (some racks are a lot meatier and thicker than some), Temp. 225º - 250º ? That little bit makes a difference. Consistent temp.

I realize that your first ribs can be a little intimidating  But don't let that bother you at all. It will take a few smokes to get really comfortable.

Toothpick test is good, also when the meat pulls back from the bones also the bend test (with your tongs from one end slide them to about the middle and gently lift  If they start to break they are ready.

I have been smoking for over 45 years and thousands of ribs so it's just second nature to me. The more racks you cook the easier it will be.

Try a couple of different methods and see what works best for you..

For someone new I would start out using the foiling method, (Lot easier) after your comfortable "experiment"

As for as sauce, that's a personal preference. The main thing to remember Is Cook For Your and Your Family's Taste If you like sauce, Sauce em.

When I do Ribs for the Whole Family I do the several ways. One grandson and #2 son like Dry, and real spicy, daughter-in-law likes a little wet with a touch of sweet and heat, Wife, granddaughter and other grandson like wet and sweet` Me , sometimes I like wet, sometimes Dry but always Spicy

No right or wrong way  Just Fix em like you like em

Gary

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​Thank you everyone for your help. We decided to do 2.5 hrs smoke. Just wrapped them for 2 hrs and we will see what they look like after that and put them back in smoker. I am so nervous, we have a lot of friends coming over and want them to be good LOL. I also made the wicked baked beans, smoked mac and cheese and just incase the ribs do not turn out good I have pulled bbq chicken in the crockpot (plus some people do not eat ribs). I will take some pics and post tomorrow. Thank you guys for your info.

Time for a cocktail.

Have a great day!

Karen :)
 
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